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Texture: Greasy from fat being absorbed during frying. Bubble structure was nice, more spread out than the previous attempts. I felt the doughnut was tender but dense at the same time.Flavor: They were greasy and overly rich. Color: Developed color at too fast of a rate. Believe this was caused by the higher sugar content as well as the added baking soda and egg.Other thoughts: The point of this trial was to quickly jump in another direction and see if that path is worth going down; it&#39;s not. The differences were no bread flour, the sugar was doubled, fat and yeast increased, eggs and baking soda incorporated. We learned there was not enough protein leading to more absorption of oil when frying, this can be seen in the cover photo. The increased sugar and the lack of gluten created a tender doughnut. But having increased the fat and having the added egg led to it being dense and rich. For V6 we are going to return to V2 and retry with freshly purchased diastatic malt powder. Talking amongst our self we have a suspicion the enzyme is dead. The lack of difference between V1 and V2 is the reason for our suspicion.